Boudan with creamy grits and roasted corn and spinach rag

4 servings

Ingredients

Quantity Ingredient
4½ cup Milk
Salt
Fresh ground black pepper
4 tablespoons Butter, in all
2 cups Quick white grits
1 cup Grated white Cheddar cheese
2 tablespoons Olive oil
1 cup Chopped spinach
Salt and white pepper
1 tablespoon Minced garlic
1 cup Roasted corn
1 cup Veal reduction
2 pounds Boudan, about 8 links ( 4
ounce Each)
2 tablespoons Chopped green onions
1 tablespoon Brunoise red peppers
1 tablespoon Brunoise yellow peppers

Directions

In a sauce pot, bring the milk, seasoned with salt and black pepper, up to a boil. Add 2 tablespoons of the butter. Whisk in the grits and cook for about 4-5 minutes. Whisk in the grated cheese and reseason if needed. Remove from the heat and keep warm. In a sauté pan, heat the olive oil. When the oil is hot, sauté the spinach for about 1 minute. Season with salt and pepper. Add the garlic and corn. Stir in the veal reduction and bring up to a boil. Remove from the heat and whisk in the remaining butter. Reseason if needed. Mound the greens in the center of the plate. Lay the boudan on top of the grits. Spoon the sauce over the boudan. Garnish with green onions and brunoise peppers.

Yield: 4 servings

ESSENCE OF EMERIL SHOW #EE2432

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